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  • Weyand's Chef

Summer Crab Pasta

Updated: Jul 8, 2020


1/2 cup bottled clam juice

1 pound crab meat, lump preferred, picked over for shells and cartilage

2 tablespoons fruity extra-virgin olive oil

3 large shallots, finely chopped

1 clove garlic, minced

1/4 teaspoon red pepper flakes

4 ripe plum or beefsteak tomatoes, seeded and chopped (about 1 cup)

1/2 cup water

Kosher salt, to taste

Freshly ground black pepper, to taste

1 pound penne, cooked until al dente, and drained

1/2 cup chopped fresh chives


Heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring, until softened, about 5 minutes. Add the garlic and red pepper flakes and cook until you can smell the garlic, about 1 minute. Add the tomatoes and cook, stirring a few times, for 5 minutes. Add the clam juice and water, bring to a boil, reduce the heat to medium-low, and simmer until slightly thickened, 8 to 10 minutes. Stir in the crabmeat and cook for no more than 5 minutes to heat through. Season with salt and pepper. Place the hot cooked pasta in a serving bowl, add the sauce, and toss well to coat. Sprinkle with the chives and serve immediately. Serves 4. Recipe obtained from Crazy For Crab by Fred Thompson.

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